Each portion of our beautiful, handcrafted tagliolini is accompanied with a whole black truffle, sourced in Norcia, an area of south east Umbria, where black truffles are locally known as trifolati and prized for their incredible aroma. This dish celebrates the glorious headiness of the truffle in a most Italian way: by showcasing the ingredient simply and avoiding superfluous flavourings that detract from the centrepiece.
Instead, we invite you to slice the truffle, ever so thinly, and lavish the shavings upon a tangle of our fresh tagliolini. The natural oils and fats in fresh pasta bring out the rich, earthy intensity of the truffle, and so whilst the setting is simple, the flavour is full-on. A final anointment with truffle-infused burro - butter - gives the dish a beautiful lustre, and, frankly, there really is nothing more to add. Though, if you are so inclined, a glass of bubbles would make for an appropriately luxurious accompaniment...
INGREDIENTS (allergens in bold): Fresh Pasta (Wheat Flour, Egg, Durum Wheat Flour, Salt, Water)
GARNISH INGREDIENTS: Truffle butter (Butter, Black Truffle, Salt, Black Truffle Flavour), Black Truffle, Toasted Hazelnuts
FREEZING: The product can be frozen (ideally on day of delivery) and keeps for 1 month in the freezer. The pasta can be cooked directly from frozen. The sauce needs to be defrosted, either overnight in the fridge, or by putting it (still sealed in the bag) in boiling water for 4-5 minutes, until thawed & heated through.
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|Tagliolini with a Whole Black Truffle from Umbria & Truffle Butter||Grams||Calories|
Please note the above nutritional guidance is based on our estimates only.